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Blueberry Ripple Cake Recipe

My mother gave me this recipe some 40 years ago, and it's withstood the test of time. The blueberry-filled cake has gone on to please four generations of our growing family. Along with baking, my favorite pastime is quilting.

TOTAL TIME: Prep: 20 min. Bake: 45 min.YIELD:12-15 servings

Ingredients

3/4 cup all-purpose flour

3/4 cup packed brown sugar

1-1/4 teaspoons ground cinnamon

1/4 teaspoon salt

1/4 cup cold butter, cubed

1/2 cup chopped pecans

1 package white cake mix (regular size)

1-1/4 cups fresh or frozen blueberries

Directions

1.In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13-in. x 9-in. baking dish.

2. Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.

3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Yield: 12-15 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.